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Beef Stew

If you're looking for an industrial size recipe for beef stew, look no further. Flavorseal is proud to offer our beef stew recipe to foodservice professionals. This recipe is for 100 gallons of stew. We've also provided the measurements for additional batches under the recipe.

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Pumping9. Set pump speed at 60-100% and agitator speed on 60-80%.10. Fill casing 4-6" from the top of casing with product. Label. Hold each casing for 3 minutes to allow for inside of casing surface pasteurization. Check seal before adding the casing to the chiller. Put a special label on the last casing so this casing can be found in the chiller. The product temperature of this casing is measured to assess cooling of contents of all casings before they are removed from the chiller.

Chilling11. Place in chiller water (35° F) Chill < one hour. Make sure the chiller water has 5 ppm chlorine or equivalent chemical.When temperature of control casing is < 40° F, all casings can be removed.12. Put casings (<40° F) one layer deep in storage racks on the cart.13. Allow food to deep chill to 29° F (+/- 1° F) in < 12 hours.

Store14. Hold at 29° F (+/- 1° F) and use within 14-30 days.

Re-heating, Plating and Serving15. When needed, heat Beef Stew to 165° F (no higher for quality) by an appropriate method.16. Hold covered at 165° F and serve within 30 minutes so that food is > 150° F when consumed.

Leftovers17. Dispose of leftovers, or cool at 40° F in < 4 hours and serve within 24 hours.